Strawberry Cobbler recipe, easy old fashioned strawberry cobblers made with fresh strawberries. An easy strawberry dessert baked in large ramekins for individual desserts. Or bake in mugs for simple strawberry cobbler in a mug!
Strawberry Cobbler recipe for all the strawberry lovers out there today! I’ve been on a bit of a strawberry “kick” lately! Don’t you love fresh strawberries this time of year? These mini cobblers are made in individual ramekins or you could bake them in mugs for strawberry cobbler in a mug! If blueberry is more your thing, check out my One Minute Blueberry Cobbler Recipe recipe made in a microwave.
So, I had a hard time getting pictures of these strawberry cobblers because my family kept gobbling them up! They eat much faster than I work. I bought a huge package of California strawberries from Costco and we just can’t get enough of them right now. Their strawberries are incredible.
These cute cobblers are perfect for Mother’s Day, Father’s Day, or just because you feel like baking. If you’re more in the mood for peaches, check out my Simple Peach Cobbler.
When is Strawberry Season?
I love using fresh strawberries for these strawberry cobblers. You could use defrosted frozen strawberries but if strawberries are in season, give fresh strawberries a try.
Most strawberries in the United States are grown in California or Florida. When you’re purchasing strawberries at your grocery store you will probably notice those states listed most often. Strawberry season is typically January through November, but peak strawberry season is April through June.
Other parts of the United States have their own strawberry season which can vary. In the northeast and midwest for example, strawberry season is typically sometime between the end of May to early July depending on the weather.
Check out my Strawberry Season information for more details.
How to Make Strawberry Cobbler?
Start by preheating your oven and greasing four large ramekins with nonstick spray or butter.
I made these strawberry cobblers in rather large ramekins (6 ounces which is 3/4 cup). One of these strawberry cobblers could easily be enough for 2 people or 2 servings, but my family goes crazy for strawberry desserts!
You can make the cobblers in any size ramekin, but just make sure you adjust the baking time. As I mentioned above you could also make these strawberry cobblers in oven proof mugs.
Put the ramekins (or mugs) onto a large baking sheet.
Chop your fresh strawberries into small pieces. You don’t really have to chop the strawberries. You could slice them instead, but I liked them chopped. Spoon the strawberries into the ramekins.
A lot of cobbler and crisp recipes add a lot of sugar, flour, cornstarch, and/or butter or anything else to the fruit. To cut back on calories (trying to make myself feel better about the rather large cobblers…) I didn’t add anything to my strawberries. If your strawberries are not very sweet you could certainly add a little sugar or if they’re really wet or juicy, you can toss them in a little flour or cornstarch.
For the cobbler topping, mix together the flour, sugar, baking powder, and salt in a large mixing bowl. Stir in the milk and vanilla until combined then spoon over the strawberries in the ramekins.
I didn’t add a lot of sugar to the topping. I didn’t want these cobblers to be overly sweet (Ok, so I really wanted to top these strawberry cobblers with a little whipped cream or ice cream so was trying to cut back on the sugar elsewhere…).
But seriously, if your strawberries are sweet, you really won’t even notice that the topping isn’t loaded with a huge amount of sugar.
Be careful not to overfill the ramekins because the topping will rise a bit. Be sure to put the cobblers on a baking sheet JUST in case they spill out.
Bake the strawberry cobblers for about 18-22 minutes or until golden brown on top.
Cool slightly, then serve with ice cream or whipped cream/topping if you’d like.
These old fashioned strawberry cobblers are so cute in their own individual ramekins. I love ramekin desserts so everyone can get their own treat.
So quick and easy! You could also use defrosted frozen strawberries if you’d prefer or when strawberries are out of season.
Hope you enjoy these Strawberry Cobblers!
Individual Strawberry Cobblers
Ingredients
- 2 cups fresh strawberries chopped
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- Vanilla ice cream and/or whipped topping/cream (optional)
Instructions
- Preheat oven to 375 degrees. Lightly spray 4 – 6 ounce (3/4 cup) ramekins with nonstick cooking spray (or lightly butter). Place ramekins on a baking sheet.
- Spoon chopped strawberries into each ramekin.
- In a large mixing bowl, mix together flour, sugar, baking powder, and salt until well combined. Stir in milk and vanilla until just combined. Spoon over top of strawberries.
- Bake cobblers for about 18-22 minutes at 375 degrees F or until golden brown. Cool slightly then top with ice cream or whipped topping/cream as desired.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
What is the recipe for this if I use a 9×5 baking dish? Send this to my email please
I have only made it in individual ramekins.
I believe there is something wrong with the ingredients here, specifically the milk to flour recipe. The batter was sooooo runny, it never did brown af 30 minutes of baking.